Just in time for #MeatlessMonday and #TacoTuesday!
Run, walk, or bike to your nearest farmers market! The season for squash blossoms is coming to a close, so we’re making the most of it. Treat yourself, your family, or your customers to these beautiful (and vegetarian) tacos while you still can!
Squash, Corn, Roasted Poblano & Squash Blossom Tacos
Recipe from Wild Greens & Sardines
4 poblano chiles, roasted
3 tablespoons olive oil, divided
1 large white onion, sliced 1/4-inch thick
sea salt
2 to 3 garlic cloves, minced
1/2 teaspoon dried oregano
1 pound squash, cubed 1/2-inch thick
12 squash blossoms, stamens and stems removed, sliced into strips
1 cup fresh corn
1/2 to 3/4 cup creme fraiche or Mexican crema
12 corn tortillas
feta (or other crumbly hard cheese) for garnish
microgreens (optional) for garnish
lime wedges and habanero hot sauce for serving
Char the poblano peppers: Place the whole peppers over the gas range of your stovetop or under the broiler, turning the peppers every few minutes until charred on all sides. Place the peppers in a paper bag for 5 to 10 minutes to help loosen the skins. The skins should slide right off. Slice the peppers open, remove the seeds, slice into thin strips.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion, season with salt, and sauté until browned about 10 minutes. Add the garlic and oregano, and sauté another minute or two. Remove from the pan and set aside.
Add another tablespoon of oil to the pan over medium-high heat. When hot, add the squash and sauté, turning the pieces frequently until nicely browned. Add the poblano strips, squash blossom strips, corn, and reserved onions. Add the creme fraiche and stir to combine. Continue to cook another couple of minutes, stirring constantly. Taste and season with salt. Add more creme fraiche if you like.
Heat the tortillas. Scoop the vegetable mixture into the warm tortillas. Top with crumbled feta and microgreens, and serve with lime wedges and hot sauce.
“A Few Drops Is All It Takes” Habanero Hot Sauce
8 habanero chiles
2 garlic cloves, unpeeled
1/4 cup plus 2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
Place the habaneros and garlic cloves in a dry skillet over medium heat, turning regularly until softened and blackened in spots, about 10 to 15 minutes. Peel the garlic.
Place the chiles, garlic, lime juice, and salt in a high-speed blender. Blend until completely smooth. You can add a little bit of water if too thick. Strain through a mesh strainer. This hot sauce will keep several weeks in an air-tight container in the refrigerator.
Top tip: Tacos not your thing? That doesn’t mean you can’t pick up some squash blossoms, too. A Worldchefs favorite: squash blossom and homemade ricotta pizza.
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